Spiced Moroccan Chicken and Vegetable Soup

Yield: 8-10 servings

4 Tbsp olive oil

1 large yellow onion, diced (app. 2 cups)

3 stalks celery, diced (app 1-1/2 cups)

3 large carrots, peeled and cut into rounds

1/2 tsp ground turmeric

1 tsp ground cumin

1/2 to 1 tsp harissa ( dried red chili flakes may be substituted)

Salt to taste

1 bunch parsley, chopped (app 1 1/2 cups, divided)

1 bunch cilantro, chopped (app 1 1/2 cups, divided)

1 can (15 oz) tomatoes, crushed or 1 can diced tomatoes

7 cups chicken or vegetable stock

1 (15 oz) can chickpeas, drained

1 cup green lentils

2 cooked and shredded or cubed chicken breast

1 tsp freshly ground pepper

2 Tbsp flour

1 large egg

Juice of two lemons (app 1/4 cup)

Heat the oil in a large Dutch oven lover medium heat and sauté the onion, celery, and carrots until the onion is translucent and begins to brown, approximately 5-10 minutes. Add the turmeric, cumin, harissa, 1 teaspoon salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock. Bring the mixture to a boil.

Add the chickpeas and the lentils to the pot and simmer for 20-25 minutes. Until the lentils are cooked.

If you are using dried chickpeas, see the directions, here.

Mix the flour, egg, and lemon juice into 2 cups of water. Stir the mixture into the soup. Allow the soup to simmer for 5-10 minutes. Serve the soup with sprinkled with additional parsley and cilantro. Serve additional Harissa on the side.